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| #768411 in Books | imusti | 2013-12-01 | Original language:English | PDF # 1 | 11.10 x1.50 x8.00l,4.30 | File type: PDF | 608 pages | Pavilion||6 of 6 people found the following review helpful.| Great information, horrible organization.|By Anthony H|The information in here is fantastic. However there is one major problem. This book is organized in alphabetical order, by Italian name. What this means is that it is not sectioned off into logical blocks like vegetables, beef, chicken, pasta etc. It means that you have no clue where anything is or where all the informa|From Library Journal|Not quite the Italian Larousse Gastronomique, but a reasonably close contender. There are recipes, culinary and cultural history, techniques and ingredients, important names and places, cooking terms, and more. Cross-referencing is good, and
Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking—its regions, ingredients, and techniques
You can specify the type of files you want, for your device.Gastronomy of Italy | Anna Del Conte. I was recommended this book by a dear friend of mine.
